so its a wooden circle and you put a fabric on top and make it tightyou poke holes in it with yarn and a needle and it makes a picture.
Relax.this isn't as bad as u thinkFirst suggestion, follow package directions for cooking time/temperatureSecond, rinse your bird well with cold water inside out, then pat dry with paper towelMake sure you have a roasting pan that fits your bird (I use disposable, way less clean up)Also, use a roasting bag (Reynolds)You don't have to worry about basting the turkey that waySeason if u like stuff with favorite stuffing recipeButter or oil the top of your bird for a nice golden brown skin before putting it into the roasting bagUse a meat thermometer to make sure your bird is cooked completelyGood luck Happy Thanksgiving!
If it is still a little frozen you can run cool water over itRinse it out and remove all the giblets (in the cavity and the neck)Pick out the odd bits of guts inside and rinse well with cold waterPat dry with paper towelsIf you're making stuffing prepare itPlace the turkey in the roasting pan (use the rack if you have one, place on top of celery stalks if you don't) and rub it with butterPlace in oven and add waterBake for 3-4 hours (add 1/2 hour for stuffing) baste it every 15-20 minutes I have a big needle and heavy thread to close the bird and I put stuffing in both the cavity and neck.
Once the turkey has been prepared, i.e., washed and patted dryPut a little butter and fresh herbs underneath the skin itselfAbout 20 min per poundKeep basting throughoutDuring the last hour or so of cooking, place foil on top of bird to prevent any burning and ensure crispinessYou may also put a few root vegetables in the bootom of the baking dish and around the turkeyCut up in bite size wedges: celery, rutabaga, turnip, yams, potatoes.
